Egg Snowballs

Combine 1 quart of water and 5 tablespoons of sugar in a large, shallow saucepan and bring to a gentle simmer over medium heat.

Beat 10 large egg whites with 2 ounces of sugar using an electric mixer until stiff peaks form, approximately 5-7 minutes of continuous beating.

Using two spoons or an ice cream scoop, carefully form the meringue into egg-shaped quenelles and gently slide them into the simmering water, working in batches to avoid crowding.

Poach the meringue balls for 2-3 minutes until they begin to float and feel set when gently touched, then flip carefully and cook for another 2-3 minutes on the opposite side.

Remove the poached meringue snowballs with a slotted spoon and place on a clean kitchen towel to drain and cool slightly.

Prepare the Crème Anglaise according to its recipe instructions, infusing it with the vanilla bean for authentic Bolivian flavor.

Heat 1 quart of milk gently in a saucepan without boiling, then use it to finish the Crème Anglaise if needed to achieve the desired consistency.

Pour the warm Crème Anglaise into a shallow serving dish or individual bowls, then carefully arrange the cooled egg snowballs on top.

Serve immediately while the Crème Anglaise is still warm and the meringue snowballs are chilled, creating a pleasant contrast of temperatures.